Beet and Basil Pesto
Beet and Basil Pesto
Rated 5.0 stars by 1 users
Servings
2 cups
Sweet roasted beets bring earthy depth to this pesto recipe, perfect for pastas or slathered on top of crostinis for a colorful appetizer.
Ingredients
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3 medium beets, scrubbed
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1 clove garlic
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1 cup roasted walnuts, cooled
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2 cups basil, lightly packed
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1 teaspoon salt
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½ cup Canaan Palestine Olive Oil
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½ cup grated parmesan cheese
Directions
Preheat oven to 375º. Tightly wrap all three beets in on piece of foil and bake for 20-25 minutes, depending on the size of your beets. They should be pierceable by a fork but still offer some resistance. Allow the beets to cool completely, then roughly chop into ½” pieces.
Add the garlic, walnuts, basil, salt and beets. Pulse until roughly chopped.
With the food processor running, slowly drizzle in the olive oil. Stop the food processor and scrape down the sides, checking the consistency. Pesto should have a creamy texture, similar to a thin mayonnaise. You may need to add a little more olive oil to achieve the desired consistency.
Stir in the parmesan cheese. Taste and adjust seasoning.